pasta e fagioli

pasta & bean soup garnished w grated parmesan & olive oil

pasta e fagioli. this is a pantry soup, meaning the recipe doesn’t call for many fresh ingredients. apart from rosemary from my herb garden --- onion & garlic complete the list of fresh items you will need. i was lucky and had all the ingredients on hand. this recipe doesn’t make much, so, if you want lunch tomorrow, double the recipe. if you save parmesan cheese rinds - dig ‘em out of the freezer and toss ‘em in the pot to simmer in the soup. do it, it’s delicious & easy & 1,000 times better than the watery olive garden version. yeah, i said it. here’s how:

you’ll need:

1 tablespoon olive oil
3 oz pancetta or bacon finely chopped
1 onion, finely diced
salt, about a teaspoon
2 garlic cloves, pressed through a garlic press
2 tablespoons tomato paste
1 can cannellini beans, drained & rinse
5 cups chicken stock
2 springs fresh rosemary
pepper

parmesan cheese rind
¾ cup tubular pasta, such as elbow mac or ditali

parmesan cheese, freshly grated
olive oil

you’ll do:

in a large dutch oven, heat oil over med-high heat. add pancetta or bacon and cook until crispy - about 5 minutes. add onion & salt and sauté until soft - about 6 minutes. add garlic and sauté for 30 seconds and add tomato paste and cook for 5 minutes, stirring frequently - until paste turns rusty brown in color.

add beans, stock, rosemary, pepper & parmesan rind (if using). bring to a boil. reduce heat & simmer for 10 minutes. add pasta and cook until tender to the bite about 8 minutes.

serve and top with grated parmesan cheese and olive oil.

note: i cooked my elbow macaroni in a separate pot. if you are banking on leftovers, this is the way to go - add pasta to your soup bowl. the pasta will get flabby if forced to sit around in the soup.